goi cuon

Gỏi cuốn – these summer rolls are easy, authentic and require absolutely no cooking. We’ve even included two simple but to die-for sauces!

Goi Cuon – authentic Vietnamese spring rolls

tbsp white wine vinegar

tbsp soy sauce ((light))

tbsp sugar

tsp sesame oil

red chili pepper

garlic

thumb ginger, fresh

lemon juice

salt

carrot

tbsp sesame seeds

olive oil

peanuts

½ bell pepper, yellow

spring onions

½ cup basil, fresh ((or coriander leaves))

salad leaves

rice paper sheets

noodles (use your favourite type)

peanut butter

maple syrup

Finely dice the ginger, chilli pepper and garlic and add to a mixing bowl.

Stir in the white wine vinegar, soy sauce, sugar, sesame oil and lemon juice well.

Place into serving bowls, one per person.

For the satay sauce, dice the ginger and garlic then mix in a bowl with the peanut butter, maple syrup, vinegar and soy sauce. Mix in a drop of water to thin it slightly.

For the sauce:

Grate the carrots and add in the sesame seeds, place in serving bowl.

Thinly slice the pepper and chop the peanuts. Place both in separate serving bowls.

Slice the spring onions – place in serving bowl.  Chop or rip the salad leaves, don’t place in a serving bowl. Just kidding. Do it.

Rip the basil or coriander leaves, yep, place in serving bowl.

Optional: cook a few of your fave noodles according to packet instructions.

To soften the rice paper sheets, dip into a large bowl of warm water (think bath temperature) for about three seconds. You can also use a tray for this.

Fill your rice paper sheets with whichever ingredients you fancy.

Fold in both ends (at the long end), then wrap like a burrito. The rice paper will be very sticky, so do it carefully. That’s it.

Eat, and dip into sauce!

For the rolls:

Gỏi Cuốn comes loaded with fresh herbs and ingredients. Learn how to wrap PERFECT Vietnamese Rice Paper Rolls using our step-by-step instructions!

Gỏi Cuốn (Vietnamese Rice Paper Rolls)

kg / 2.2 lb fresh prawns ((deshelled))

kg / 2.2 lb pork belly

rice noodles

rice paper ((we buy it dry from the Asian grocery stores))

Thai basil

Purple/Green perilla

Bean sprouts

Lettuce

chives

rice paper ((we get the large ones from the Asian supermarket))

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 3 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat the salted soaking another 2 times to remove the impurities.

When finished, dry them in the colander until they&#039;re ready to use.

Preparing The Greens

Roll the pork belly along the length.

Wrap twine or string around the belly to secure its shape, then tie a few knots to prevent it from comming undone as it cooks.

Boil the meat in water for 1 hour or until soft, then take it out.

Remove the string and slice into thin pieces.

Preparing The Meat

Boil a pot of water and cook the rice noodles for 10 minutes or until al dente. Make sure to stir every 3 minutes to prevent anything from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip dry in a colander.

Cooking The Noodles

Organise your ingredients close to you before you even start rolling your Gỏi Cuốn. Keep the proteins and water closest to you, then noodles and herbs just behind them.Set up 2 plates side by side

Dip the rice paper into the water until the entire surface is just wet. Make sure there is always another one wet and resting on the second plate.

Lay the lettuce on the part of rice paper closest to you. Place the other herbs on top.

Grab some noodles and place it over the herbs. The weight will help hold the greens down.

Slide a few pieces of pork above the greens. Make sure to leave no gaps because they will show in the final roll.

Place 2-3 prawns above the pork.

Fold the left and right side of the rice paper toward the middle.

Bring the bottom of the rice paper to the middle and begin rolling tightly, pressing down firmly with each roll.You can wedge a sprig of garlic chive along the length of the meat so that a part of it sticks out as a garnish.

Serve the Gỏi Cuốn fresh as is with Peanut Hoisin Sauce or Vietnamese Dipping Sauce (Nước Mắm)!

How To Wrap The Rolls

Does finding delicious, low calorie vegan snacks feel like an impossible task? This list contains plenty of inspiration!

22 Vegan Low Calorie Snacks: Snack Attack!

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a creamy peanut sauce.

Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

shrimp

pork

rice vermicelli

Assortment of vegetables and herb (lettuce, bean sprouts, sorrel, perilla, garlic chives, mint, etc.)

Vietnamese peanut dipping sauce

12-oz dried rice paper

Vietnamese Pork and Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

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